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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Ancho Chili Dry Rubbed Chicken Recipe

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This recipe for Ancho Chili Dry Rubbed Chicken is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


2 tablespoons chile ancho powder
1 tablespoon cumin
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
½ tablespoon annatto powder (you can use turmeric instead)
½ tablespoon chipotle powder
1½ teaspoons sour salt (citric acid)
Salt to taste


You Will Also Need:
2½ to 3 pounds chicken drumsticks and thighs (bone in, skin on)
Directions:
Directions:
. Combine all of the dry spices and season with salt to taste. Generously add the dry rub to all the chicken pieces until evenly coated. Transfer to a large plastic storage bag and marinate for 2 to 4 hours.

2. Remove chicken from refrigerator 40 minutes before cooking. Preheat grill to medium heat for 20 minutes. Cook the chicken for 30 minutes, turning every 10 minutes. Move chicken to cooler part of the grill and continue cooking for another 10 minutes or until internal temperature reads 165ºF. Remove from grill and let rest for 6 to 8 minutes. Serve as-is or remove and shred the meat for tacos.

Notes: If you cannot find the sour salt, you may use fresh lime or lemon juice, but then you would have a paste or wet marinade instead of a dry rub. This should work as well, just add in a little oil to it so it’s easier to spread onto the chicken.

I love making a fresh batch of pico de gallo for grilled meats, especially chicken!

 

 

 

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